CHRISTMAS Dauphine potatoes with truffle

INGREDIENTS FOR 4 PERSONS

• 500g potatoes
• 150g flour (20g for shaping)
• 75g butter
• 10cl water
• 4 whole eggs
• 3 gr white truffle concentrate
• 20gr truffle pieces
• salt
• pepper
• oil

METHOD 

• Cook the unpeeled potatoes in salted boiling water for around 30 minutes
• Prepare the choux pastry: 
• Bring the water to the boil with butter previously chopped into pieces.
• Remove the saucepan from the heat. Add salt and then pour in the flour. Stir until the dough comes off the pan.
• Allow to cool. Add the eggs one by one, mixing regularly.
• Drain and peel the potatoes. In a large bowl, squash them until you achieve a fine puree.
• Add the choux pastry, the truffle cream and the truffle pieces. 
• Season with salt and pepper, then leave to cool.
• Coat your hands in flour, then shape into little balls.
• Brown them in a frying pan with a little oil for 1 minute. Add salt, then serve immediately.